Layered Lemon Sponge Cake

• 4 None medium eggs
• 1 cup sugar
• 1 cup self-rising flour
• 1 tbsp cornstarch
• 1 tbsp butter
• 1/3 cup lemon curd
• 2 1/2 cups heavy cream, whipped
• None None Powdered sugar, to dust

1. Preheat the oven to 350u0b0F. Lightly grease two 8 inch round cake pans. Line bases with parchment paper. Dust sides with flour.
2. Beat eggs for about 30 seconds, until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (this can take up to 10 mins).
3. Sift flour and cornstarch together. In a separate bowl, combine 1/3 cup just-boiled water and butter. Gradually fold flour lightly into egg mixture, followed by water mixture.
4. Pour mixture evenly into pans. Bake 20-25 mins, until sponge springs back when touched lightly. Loosen edges with a butter knife. Cover a wire rack with a tea towel, then turn out cakes. Cool completely.
5. Spread 1 cake with 3/4 of the lemon curd and half the whipped cream. Top with second cake. Spread spoonfuls of remaining whipped cream over top of cake, followed by spoonfuls of lemon curd. Use a flat knife to gently swirl lemon curd and whipped cream. Dust with powdered sugar to serve.

eggs, sugar, flour, cornstarch, butter, lemon curd, heavy cream, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/27439 (may not work)